Process of carbonating milk or cream



Jan. 26 1926. 1,570,975

D. SWEENEY PROCESS OF CARBONATING MILK 0R CREAM Filed Nov. 11, 1922 IRVEN'IOR :03 mean j BY 2 g 2 A-rr'v's Patented Jan. 26, 1926 UNITED STATES.

1 ,570,975 PATENT OFFICE.

DAVID SWEENEY 0F WINNIPEG, MANITOBA, CANADA, ASSIaNOR 0F ONE-EIGHTH TO MARGARET MGLEOD, ONE-FOURTH TO ALEXANDER G. MAOKENZIE, AND ONE- ]!OUBTH TO ROBERT PBOSSER ADAMS, ALL OF WINNIPEG, CANADA.

rnoonss or .cmolm'rmo mink on cam.

aerated by introducing carbonic acid gas into the liquid at considerable pressure and in considerable quantity and violently agitating the liquid to thoroughly carbonate the same. Such a treatment will not effect the carbonating of milk or cream for the reason that the milk or cream will turn sour and the resultant product is not palatable.

According to my invention I am able to.

produce a very palatable and wholesome drink from milk or cream and the process by which this is'obtained is hereinafter described, reference being had to the accompanying drawing in which:

The fi ure shows a side view of the apparatus uti ized in carrying out the process.

Referringnow to the drawing:

The tank 1 in which the carbonating is effected is suitably supported by saddles 2 and 3 or other such under structure. A shaft 4 passes centrally through the'tank and is provided at one end with an operating handle or crank 5 and within the tank with suitable paddles, mixers, or agitators 6, such construction permitting one to thoroughly mix the material within the tank by turning the crank.

A tube or container 7 for carbonic acid gas (00 is provided, the tube being connected by means of a gas pipe 8 to the upper part of the tank and being fitted with the customary controlling valve 9 controlling the supply of gas to the tank.

The tank is fitted with a release valve 10, a pressure gauge 11 and an automatic blow off valve 12 and is supplied also with a sight glass 13, the latter being provided to indicate the height of the liquid in the tank. A drain cock 14 is provided at the bottom of the tank and this communicates with an outlet pipe 15 which leads to a bottling machine not herein shown. An inlet or feed pipe 16 communicates with the bottom of the tank and is provided adjoining the tank with a controlling valve 17.

The milk or cream to be carbonated or pipe 16.

aerated is passed to the tank through the The milk will-be preferably fed n under pressure, although it can be put lfIl lay pouring it into the tank or by a gravity In the present disclosure I have shown a closed can 18 in which the supply of milk is placed, the can being fitted at the top with a release valve 19 and at the bottom with a drain valve 20, the latter valve communieating with the pipe 16. A tube 21 containmg carbonic acld gas is associated with the can and is connected to the top of the can by a gas pipe 22. Obviously, one can maintam a predetermined pressureof gas in the top of the can sufficient to fully expel the milk or cream therefrom through the pipe 16 of the tank. It is necessary in manipulating the tube 21 to initially open the valve 19 to insure of the expulsion of air from the top of the can. As soon as one is satisfied that the air is expelled he closes the valve 19 and fills the upper part of the tank with carbonic acid gas to the required pressure as indicated by the gauge 23 associated with the can. During the aforesaid operation the valve 20 is close In actual practice, about ten pounds pressure will be suflicient in the top of the can. When one is ready to proceed with the carbonating or aerating of the milk or cream he opens the inlet valve 17, taking care that the outlet cook 14 is closed. He then gently opens the valve 20, which permits the milk or cream to flow into the tank until it has reached a redetermined level, as indicated on the sight glass. The milk bein introduced, one closes the valves 20 and 1 and opens the release valve 10. He next gently opens the valve 9, allowing a limited uantity of carbonic acid gas to flow into t e tank and expel all atmospheric air there-" care being taken that a low ressure, say five pounds, is maintained, an as indicated by the gauge. This pressure being reached, the valve 9 is again closed and the crank is again slowly turned to slowly agitate the milk; the pressure at the gauge will again drop to zeroand a further charge of gas is introduced and therafter the crank is slowly turned.

During the successive introductions of the gas and the successive mixing of the milk there will be a gradual building up of gas pressure in the top of the tank, due to the total non-absorption of the gas by the milk. When, by successive stages of introduction of gas in limited quantities and the slow agitating of the milk subse uent to each introduction there is, say t irty pounds, pressure showing at the gauge the carbonating or aerating of the milk or cream is complete.

One can then open the valve 14 and the carbonated or aerated milk will be forced through the pipe 15 to the bottling machine,

not shown, and by the pressure of the gas in the upper part of the tank.

the feature that the gas must be introduced into the tank in limited quantities and in successive stages and that the contents of the tank must be slowly agitated or mixed after each introduction of gas until the milk is thoroughly carbonated, as otherwise the milk or cream will turn sour.

What I claim as my invention is:'

1. The herein described process of carbonating or aerating milk or cream which consists in introducin the milk or cream into a container, expelling atmospheric air, sealing the container successively charging the container with carbonic acid gas in limited quantities and at a limited pressure without allowing any substantial escape oi absorbed carbonic acid gas and slowly agitating the contents of the container'after the introduction of each charge of carbonic acid gas.

2. The herein described process of carbonating or aerating milk or cream which consists in introducing the milk or cream to be treated into acontainer, subsequently expelling atmos heric air and maintaining the same expelle subsequently charging the container with carbonic acid gas introduced at successive intervals of time, the as being introduced in limited quantities am? brought to a predetermined pressure within the tank and slowing agitating the contents of the container after the introduction of each charge of gas the absorbed carbonic acid gas of each charge being retained so that the gas of the next charge is additive.

3. The herein described process of carbonating or aerating milk or cream which consists in introducing the milk or cream to be carbonized into a closed container but not wholly fillin the container, expelling atmospheric air r0m the top of the container and maintaining it expelled and alternately charging the container with carbonic acid gas and mixing each charge with the milk by agitation, the charge being introduced in a predetermined quantity and at a predetermined pressure and each preceding charge being maintained absorbed so that the succeeding charge is additive.

4. A process of carbonating milk which consists in subjecting the same while free of air, to successive charges of carbonic acid gas slowly agitating the milk after each charging operation retaining the carbonic acid of each charge so that the absorbed carbonic acid of a succeeding charge is additive.

5. A process of carbonating milk which consists in introducing the milk into an air tight container, placing the interior of the container in communication with the atmosphere and introducing a charge of carbonic acid gas to purge the container and milk of atmospheric air, disrupting communication between the container and the atmosphere subsequent to elimination of the air while permitting the carbonic acid charging operation to continue until a predetermined pressure is developed in the container, shutting oif the flow of carbonic acid gas upon the development of said predetermined pressure and subjecting the milk to slow and gentle agitation to absorb the gas and repeating the charging and agitating operations in the same sequence without any substantial'release of absorbed carbonic acid be-' tween the charging and agitating stages until a,predeterm1ned pressure is developed in the container.

Signed at Winnipeg, this 31st day of August, 1922. p f

. DAVID SWEENEY. 

